Vegan Banana Bread Baked Oatmeal
Rolled oats baked with mashed bananas, walnuts, and warm spices until set into a sliceable, banana-bread-flavored breakfast you can prep the night before and reheat all week.
Ingredients
- 3 cups old-fashioned rolled oats
- 3 ripe bananas, mashed
- 2 cups unsweetened plant milk (almond or oat)
- 3 tbsp pure maple syrup
- 2 tbsp coconut oil, melted
- 2 tbsp ground flaxseed
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dairy-free chocolate chips
Instructions
-
1
Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish with cooking spray or coconut oil.
-
2
In a small bowl, combine 2 tbsp ground flaxseed with 4 tablespoons of water and let sit for 5 minutes to form a gel.
-
3
In a large bowl, whisk together 3 mashed ripe bananas, 2 cups unsweetened plant milk (almond or oat), 3 tbsp pure maple syrup, remaining 2 tbsp melted coconut oil, 1 tsp pure vanilla extract, and the prepared flax egg.
-
4
Add 3 cups old-fashioned rolled oats, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1.5 tsp baking powder, and 1/2 tsp salt. Stir to combine.
-
5
Fold in half of the 1/2 cup roughly chopped walnuts and half of the 1/4 cup dairy-free chocolate chips.
-
6
Pour the mixture into the prepared baking dish and smooth the top. Scatter the remaining walnuts and dairy-free chocolate chips over the surface.
-
7
Bake for 35 minutes until the oatmeal is set and the top is golden. Let cool for 5 minutes before slicing and serving.